Mousse au Chocolat


I got this yummy recipe ages ago from my Mom. It’s an all-time classic, and very versatile. You can bring a whole bowl of it to a party, be it a children’s birthday party or something more sophisticated. You do need some amount of foresight though, because the mousse must be prepared the day before. You can serve it creatively arranged on plates as a dessert at a dinner party, or you can just eat it like ice cream out of small bowls in front of your TV. You can eat it on its own, serve it with something else (for example with apples glazed with sugar, rum and cinnamon as I did), or you can spice up the mix before cooling it with some grated orange peel or finely minced chili. The choice is yours. But however you choose to serve this classic dessert, it will always be delicious. This particular recipe doesn’t use cream, like many others do, but egg yolk, which makes it a little less loaded with calories (always a plus for the ladies), and also more chocolaty.

And here’s what you need:


– 150g dark chocolate (how dark is your choice. I usually use something between 50%-62% of cocoa)

– 100g milk chocolate (oh, and don’t use cheap chocolate. It doesn’t have to be expensive chocolate, but it should have quality that you would also eat on its own)

– 30g butter

– 3 table spoons water (again, actual table spoons, not that odd American measuring unit ­čśë )

– 2 table spoons rum (you can play around with the rum-water-ratio according to your taste. Of course you wouldn’t use as much rum for a children’s party as you would for a dinner party)

– 5 egg whites

– 5 egg yolks

Here’s what you do:

– Let the chocolate, butter, water and rum melt in a pot set in warm water


– In the meantime, carefully seperate the eggs and beat the egg white until it’s stiff. An easy trick my Mom told me to see if the egg whites are stiff enough, is to cut into it with a clean knife and wiggle it around a little. This is how it looks, when it’s not stiff enough:


And this it how it looks when it is:


I’m sorry for the bad quality. I cannot seem to take decent photos in this bowl.┬áBy the way, if you plan on serving the mousse in a bowl, don’t whip the eggs in the bowl you mean to serve it in, or it will look less than appetizing.

– When the chocolate mix is fully melted, take it off of the heat. If it looks kinda odd, don’t worry, mine often does too:Image

Not sure why it looks like this, but I suspect the rum to be responsible for this mess. But it’s not going to matter, so don’t worry.

– mix the egg yolk into the chocolate mix

– slowly pour the chocolate into the bowl with the egg whites and carefully mix it all together until it’s nicely blended. Best use one of these dough-scratchy-things ( I have no idea what they’re actually called), because otherwise the chocolate┬ásometimes remains stubbornly stuck to the bottom of the bowl


– pour everything into a nice bowl. Place some aluminum foil over it and put it somewhere nice and cool. My mom told me not to put it in the fridge. We usually use our cellar or, during the cold seasons, our balcony. But if you don’t have that, you can use your fridge. I’ve tried. It worked. But we don’t set our fridges to be as cold as for example most Americans, so there’s that. If there’s someone from America trying this recipe and putting it in the fridge, please do tell if it worked.

Anyways, let it set for at least 12 hours, but longer would be better, so the mousse can get nice and stiff.



To get nice “nuggets” of mousse, clean the spoon you’re making them with in between, so the smeared chocolate on it won’t ruin the effect of the fluffy mousse bubbles ­čÖé

Get this recipe’s printable pdf version here: Mousse au Chocolat

Deutsche Version des Rezepts als pdf Datei hier: Mousse au Chocolat Deutsch


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